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Vanilla Cupcakes with Strawberry Fluff Buttercream

  • Author: Quin Liburd
  • Prep Time: 20 mins
  • Cook Time: 22 mins
  • Total Time: 42 mins
  • Yield: 15 1x
  • Category: Dessert
  • Cuisine: American


These super moist vanilla cupcakes with strawberry fluff buttercream are absolutely amazing. And with a jar of strawberry fluff, the buttercream icing sends them over the edge a bit more!


  • 1 2/3 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 3 large egg whites
  • 2 tsp pure vanilla extract
  • 1 tsp vanilla bean paste
  • 1/2 cup unsalted butter, softened to room temp.
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • Frosting
  • 2 sticks, unsalted butter, softened to room temp.
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 tsp pure vanilla extract
  • 1 7.5 oz jar strawberry marshmallow fluff
  • Optional: freeze-dried strawberries to top cupcakes/ 2 drops red food coloring to tint frosting


  1. Preheat the oven to 350°F.
  2. Line a 12-cup muffin pan with cupcake liners.This recipe makes about 15 cupcakes, so if you have another pan, use 3 more cupcakes liners or bake in batches. Set aside.
  3. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or standing mixer with the paddle attachment, beat the butter on high speed until smooth and creamy.
  5. Gradually add in sugar and beat until fully creamed together. Scrape down mixture in bowl if needed.
  6. Add in egg whites, vanilla extract, and vanilla bean paste.
  7. On medium speed, beat in sour cream. Remember to scrape down sides of bowl if needed to fully incorporate all ingredients.
  8. On low speed, add the dry ingredients until just incorporated.
  9. Slowly add milk until just combined. Be careful not to overmix.
  10. Pour batter or spoon into cupcake liners. Tip- I use an ice cream scoop to ensure each cupcake is evenly distributed.
  11. Bake for 20-22 minutes.
  12. Allow cupcakes to cool completely before frosting.
  13. Make the frosting; Using a handheld or stand mixer with a paddle attachment, beat the butter on medium speed until smooth and creamy.
  14. Add in powdered sugar slowly to prevent powdered sugar flying everywhere. Add in heavy cream.
  15. Add in strawberry marshmallow fluff and beat for 1-2 more minutes.
  16. Frost cooled cupcakes. I used an ice cream scoop to simply top frosting onto the cupcakes but feel free to use an icing knife.